Classy drinks like champagne require hor d'oeuvres a little on the fancy side.

But fancy doesn't have to be fussy or expensive. A simple canapé composed of quick-pickled cucumbers, sliced avocados, smoked salmon and fried quail eggs make for a beautiful, yet quick and easy, hor d'oeuvre. After just a short pickle in champagne vinegar, the cucumbers retain their freshness while still providing the acid to balance the saltiness of the salmon and the creaminess of the avocado and egg yolk.

With your pinky up or down, this is a wonderful one-bite snack that goes great with champagne or sparkling cider.

About the author:Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. As such, Marvin covers bars and breweries for Serious Eats, and he is also a Bar Bites recipe contributor to Serious Eats.

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